Serves 4
8 eggs
50 cl bechamel sauce
50 g truffles
½ jar of chicken quenelles, sliced in to rounds
3 tablespoons crème fraîche
100 g grated cheese
salt, pepper
Poach the eggs in water with a little vinegar added.
Put the eggs in an oven dish, cover with the béchamel sauce mixed ith the quenelle rounds. Cover each egg with the sliced truffles.
Cover with crème fraîche, the grated cheese, salt, pepper and bake in a hot oven 15 min or longer, if necessary.
Domaine de la Tuilière
André Ravoire
Route D60 - 84220 Murs
Tél. : 04 90 05 73 03
Where to sleep?
160 EUR/night*
Bed and breakfast - Avignon and the surroundings
